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1
Place chicken, water and bouillon in a Dutch oven or soup kettle.
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2
Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
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3
Remove chicken from broth; let stand until cool enough to handle.
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4
Remove 1 cup broth and set aside.
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5
In a large skillet, cook bacon over medium heat until crisp.
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6
Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
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7
Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
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8
Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
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9
Reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
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10
Combine flour and reserved broth until smooth; stir into soup.
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11
Bring to a boil; cook and stir for 2 minutes.
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12
Remove chicken from bones;discard bones and skin.
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13
Cut chicken into thin strips; add to soup.
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14
along with cream and parsley (and thawed frozen asparagus, if using).
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15
Heat through (do not boil).
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16
Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).
